In a large skillet, heat a drizzle of olive oil over medium-high heat. Add ground beef and pork, cooking for 8-10 minutes until browned. Stir in chopped onion and minced garlic; cook for an additional 3-5 minutes until softened. Pour in crushed tomatoes and tomato sauce, along with dried oregano, basil, salt, and pepper. Let the sauce simmer for 30 minutes.

Bring a large pot of salted water to a rolling boil and add the lasagna noodles. Cook according to package instructions for about 8-10 minutes until al dente, ensuring they have a slight firmness. Once done, drain the noodles and lay them flat on parchment paper.

In a mixing bowl, combine the ricotta cheese with beaten eggs and half of the grated Parmesan. Stir until the mixture is smooth and well-blended.

Preheat your oven to 375°F (190°C). In a large baking dish, begin layering your lasagna by spreading a layer of meat sauce on the bottom. Place a layer of cooked noodles over the sauce, followed by a generous layer of the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat these layers until all ingredients are used, finishing with a top layer of meat sauce and a hearty covering of mozzarella and remaining Parmesan cheese.

Cover the assembled lasagna tightly with aluminum foil and bake in the preheated oven for 30 minutes. After this, remove the foil and continue baking for an additional 15-20 minutes, or until the top is bubbly and golden brown.

Once baked, allow the lasagna to rest for 10-15 minutes before slicing. Garnish with fresh basil leaves for a pop of color and flavor.